Travels, trials, and triumphs & other foodie curiosities.

Pink and red currant pie

“Jeweled” describes the color of the sky that was Saturday morning – deep, deep blue with tiny clouds that posed no threat to the early light. These kinds of days last just a few weeks in New England and I always walk around pinching myself a bit when I realize that, for once, the weather has been tamed into something lovely.

After a swim across Walden Pond that morning, I stopped by Allendale Farm searching for a breakfast scone. I feel incredibly fortunate to live in the heart of one of Boston’s neighborhoods and still have access to a farm stand just a few minutes from my house with its own locally grown produce.

That’s when these beauties caught my eye: pink and red currants.

The pinks glowed like pearls and the reds were so bright they looked dangerous. Most people know currants as tiny dried fruit that resemble raisins used in baked goods or salads. Tangy and tart, fresh currants are usually part of a garnish, topping a sorbet-filled melon, for instance, or in a sauce to complement a roasted meat. But I wanted my currants to star in the center ring.

Finding a recipe turned out to be a much more elusive task than I imagined. None of my cookbooks offered a currant-themed dessert. Even Deborah Madison in her cookbook “Seasonal Fruit Desserts” introduces them but offers no recipes.

“Currants glow as if lit from within and being so pretty, it’s not surprising that they end up garnishing other desserts, ” writes Madison. “They are still comparatively rare and expensive to use in summer puddings, but maybe someday we’ll have them in such quantities that we’ll actually start cooking with them.”

I honestly don’t remember what they cost. I just spirited them away to the checkout counter captivated by their glitter.

After poking around online to see how other people have used fresh currants I settled on making a currant pie. I had a barbeque in a few hours and thought this would be a perfect opportunity to “test” my recipe. I used a mixture of pink and red, just because they looked so pretty together, like an unstrung necklace.

It took much longer than I expected for my pie to settle in the oven and form an upper “crust.” Since all ovens are different, just pull the pie out when it starts to have a golden blush on top. I used a premade whole-wheat pie pastry I had in the freezer. This was a good choice. The currants, even when cooked with a good bit of sugar, are still quite pucker-inducing. The whole-wheat base muted their zing.

The backyard barbeque lasted until well after the stars lit the sky. A few feral Christmas lights twinkled on the highest branches of the tree above us. We stirred the embers of a campfire in an antique cast iron sink and sang out of tune as the host strummed his guitar. The neighbors shut their windows, but we didn’t care. It is summer and there are songs to sing. I served the pie under the moon’s dim light, which may have worked to my advantage. The overall consensus: delicious.

At least that’s what my friends said.

Jewels, all of them.

Currant PieServes 8

1 premade 9-inch pie shell

Step 1:1 cup fresh currants1 cup sugar2 tablespoons water

Step 2:2 eggs2 tablespoons cornstarch1/4 cup sugar1/2 cup currants

For Step 1:In a small sauce pan, combine currants, sugar, and water. Heat over low heat, stirring often, for about 20 minutes.

I just saw fresh currants at the grocery store for the first time last week. I was completely entranced by how beautiful they were and wanted to buy a bunch–but what to make except currant jelly? Now I know!

i’ve never seen currants in real life before. it seems a shame to use a pre-made pie crust with such a luxurious fruit filling, though i have to admit, both the photos of the currants and the final pie both look outstanding!

Kendra, those baskets of currants do look like jewels, gorgeous. Your finished pie could also have had a jewel-like top. Why did you think you needed that egg mixture? Just sugar and a thickener would have made a great pie. I’m sure your pie was delicious but I do have to say that those scintillating currants deserved a homemade crust.

The currants look absolutely gorgeous, especially the pink ones. The pink ones just look like translucent little pearls. I can’t cook/bake but I’ll live through you doing it and it looks delish with the finished product!

The currants really look great, but have you tried my favourite = BLACKcurrants? For flavour I find them unbeatable. And I think I still have some in my freezer. Wait a second while I go and check…..Sorry, no time ti write more. I must get baking……

I live in Scotland and berries are a main summer crop. Like Betty, I think blackcurrants are fantastic. I like them with raspberries for jam-making. But for sheer beauty the pearlescent pink ones in your photos and recipe are show-stoppers. I might make a vanilla bean crust to cosset these lovelies. Thanks so much for sharing. Beautiful!

Beautiful. I grow red currants but I’ve never seen pink ones before. I think they might have the added benefit that the birds wouldn’t get them, cos they love red currants. I wonder where you can get the plants?

Oh yum! I’ve never had currents before but after looking at your pics they remind me of grapes Pie looks so yummy! Thanks for sharing your recipe. I’m new to blogging and love that there is a foodie community! If you have time, please check out my blog: http://shecooksandheeats.wordpress.com/. And of course! Any advice would be great 🙂